Chocolatey Cookie Cake

This recipe is from Kraft Kitchens Winter 2006 magazine that I received in today's mail. I opened it up and saw a picture of this cake, and knew I had to post it! I'll be trying it this weekend!

• Ready In: 1 hr 10 mins
• Serves: 16

Ingredients

• Cake

• 1 (18 ounce) package  devil's food cake mix (2 layer size)
• 1 1⁄3 cups water
• 1⁄3 cup  oil
• 3  eggs

• Glaze

• 4  semi-sweet chocolate baking squares
• 1⁄4 cup butter, cut up

• Filling

• 1 (250 g) package cream cheese, softened
• 1⁄2 cup sugar
• 2  cups Cool Whip Topping, thawed
• 12  Oreo cookies, coarsely crushed

Directions

1. Preheat oven to 350°F.
2. For the cake: Prepare and bake cake mix according to package directions in 2 9-inch pans.
3. Cool cakes in pans 5 minutes.
4. Invert cakes onto wire rack and remove pans.
5. Cool completely.
6. For the glaze, melt chocolate in small microwaveable bowl on medium power for 3-4 minutes (or until chocolate is melted), stirring after 30 seconds.
7. Blend in butter.
8. Set glaze aside to slightly thicken, about 5 minutes.
9. For the filling, beat cream cheese and sugar in large bowl with electric mixer on medium speed until well-blended.
10. Gently stir in whipped topping and crushed cookies.
11. Place 1 of the cake layers on a serving plate, top-side down.
12. Spread top of cake layer evenly with cream cheese mixture.
13. Place remaining cake layer on top, top-side up.
14. Spoon glaze to cover top of cake only.